There are so many wonderful things about these tarts, and I'm really happy with the way they turned out. The white bean puree started out as a dip I threw together for New Year's Eve in about 5 minutes. After some feedback from my friend Ryan, I adjusted the seasonings, and this version is just about perfect. I also love the combinations of texture and color here. Possible substitutes or additions: toasted walnuts or hazelnuts instead of pine nuts, and pomegranate seeds, dried cranberries or lightly roasted carrot ribbons.
I have no idea what the difference is between Mexican vanilla and any other vanilla ice cream. But I can tell you that it did not play second-string to the toppings, and that — to me — is the sign of a great ice cream.
I got the idea to call this recipe dynamite soda because it's fiery and a totally genius combination. Perfect, catchy name, right? Too perfect. I had just finished the simple syrup on the stove and given it one last taste test when I began to pour it into a cute little jar I'd been saving. I closed my eyes and savored the smell, then screwed on the lid. And that's when the jar shattered. Spicy cinnamon syrup went everywhere, splattering the stove and nearby sink, dripping down the cupboards, splashing on the floors and my shoes. I had to make a second batch, and I certainly waited for it to cool before I transferred it to a different jar, but my socks are still sticking to the floor.
Served fresh, this salad has lots of nice crunch and crisp flavors. Served a day after it's prepared, everything turns a bit purple, but the cauliflower loses a bit of its bite (which I like) and the flavors are accentuated. I served mine on the second day on top of a heap of quinoa.